Pork Picadillo Empanadas With Chipotle Salsa

Ingredients

For the filling

• 1 tablespoon olive oil
• 12 ounces pork tenderloins, trimmed, cut into 1/3-inch pieces
• 1 jalapeno, minced
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 cup golden raisin
• 1/4 cup fresh lime juice
• 6 tablespoons chopped toasted almonds
• 3 tablespoons sour cream

For the Dough

• 1 1/2 cups all-purpose flour
• 1 cup masa harina (corn tortilla mix)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted, cooled
• 1/2 cup water, plus
• 1 tablespoon water
• 2 large eggs
• sour cream

For the Chipotle Salsa

• 3 cups chopped tomatoes
• 3/4 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons chopped chipotle chiles in adobo
• 1 1/2 teaspoons ground cumin

Directions

1. 1

   For filling:.

2. 2

   Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.

3. 3

   For dough:.

4. 4

   Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.

5. 5

   Whisk remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.)

6. 6

   Preheat oven to 375°F Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.

7. 7

   For Chipotle Salsa.

8. 8

   Combine all ingredients in medium bowl. Season with salt and pepper.

9. 9

   MAKES ABOUT 3 CUPS.